Oh, Monday. Couldn’t you have let the weekend last just a liiittle longer? I had a great weekend – complete with blackberry gin fizzes (recipe to come soon!), Christmas shopping (might have picked up a few of these festive votives for myself too), seriously rich truffle mushroom agnolotti at the adorable White Dog Cafe in Philly (I highly recommend it!), and lots of old school Christmas carols – which is why I’m sad it’s already over. However, after lots of indulging this weekend, I am ready to eat something with a little more nutritional value and a little less…butter. Enter these Thai Quinoa Bowls. Inspired by a recipe I came across on the blog Iowa Girl Eats, these quinoa bowls are seriously good, so full of flavor, and a welcome departure from all of the creamy sauces and Christmas cookies as of late. Make these for lunch this week and save room for extra cookies and eggnog next weekend!
Thai Quinoa Bowls
2 cups chicken broth
2 cups light coconut milk
2 cups quinoa
1 bag frozen edamame, corn, & peppers (or just frozen edamame), thawed
2 cups frozen pineapple, thawed
1 can mandarin oranges, drained
1/2 cup roasted & unsalted peanuts, crushed
2 tbsp cilantro, chopped
1/3 cup reduced-sodium soy sauce
1/3 cup toasted sesame oil
juice of 2 limes
1 1/2 tbsp honey
pinch of ground ginger
1. Add broth and coconut milk to a saucepan. Bring to a boil, add quinoa, reduce to a simmer, cover, and cook until liquid is absorbed and quinoa is fluffy, about 15 minutes.
2. Meanwhile, in the bottom of a large bowl, whisk together soy sauce, sesame oil, lime juice, honey, and ground ginger. Add the vegetables, pineapple, mandarin oranges, peanuts, and cilantro. Toss in the cooked quinoa. Top with more peanuts and cilantro if desired.